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Recipes & Entertaining Ideas

Filtering by Tag: Roasted Fruit

Warm Pear & Mustard Salad

Marc J. Sievers

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Whether as a side dish or as the center of attention as an entrée, salads have long been a staple that is both easy and satisfying.  But have you ever considered making a warm salad with fruit?  My Warm Pear & Mustard Salad is an elegantly layered combination of sweet and tangy flavors and is hearty enough for the comfort food that we crave all year long! 

If you are looking for something a little out of the ordinary to serve at your next dinner party, this salad makes for an earthy presentation alongside my French Savory Tart.  Your guests will love the sharp kick of the Dijon mustard as well as being able to see the beautiful whole seeds from the whole grain mustard. I guarantee they will never look at salads the same way again!

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Warm Pear & Mustard Salad

Ingredients (serves 6) 

  • Baby Arugula – 3 cups

  • Stilton – 5 ounces, crumbled, at room temperature

  • *Baguette Croutons – recipe below

  • Olive Oil – 6 tablespoons

  • Butter – 2 tablespoons, unsalted

  • Shallot – 1 medium, thinly sliced

  • Bosc Pears – 2 large, cored, 1-inch diced

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Tarragon – 2 tablespoons, whole leaves

  • Dijon Mustard – 2 teaspoons

  • Whole Grain Mustard – 2 teaspoons

  • Fleur de Sel – for garnish

Directions 

  1. Arrange the arugula, stilton and croutons onto a large platter.  Set aside. 

  2. In a large sauté set over medium heat, add the olive oil and butter.  Once hot, add the shallots.  Cook for 3 minutes, stirring occasionally.   

  3. Next, add the pears, sea salt and pepper and continue cooking for 5-7 minutes, until the pears are tender. 

  4. Add the tarragon leaves and both mustards.  Cook for 1 minute, stirring carefully to incorporate the mustards into the oil but to not break up the pears.   

  5. Lastly, spoon the entire mixture over the arugula, stilton and croutons, including all of the olive oil.   

  6. Give the salad a gentle toss, sprinkle with Fleur de Sel and serve warm.

 *Baguette Croutons

Ingredients for Baguette Croutons 

  • Baguette – cut into 1-inch cubes, 3 cups

  • Butter – 2 tablespoons, unsalted

  • Sea Salt – 1/4 teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked 

Directions for Baguette Croutons  

  1. In a medium sauté pan set over medium heat, add the butter.  Once melted, add the bread cubes, salt, and pepper. 

  2. Toast for 3-4 minutes, tossing occasionally, until lightly brown. 

  3. Transfer to a bowl and set aside.

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Watch: Roasted Fruit Salad with Rosemary Vinaigrette

Marc J. Sievers

My Roasted Fruit Salad with Rosemary Vinaigrette is a fantastic combination of incredible flavors and textures and happens to come together without any real effort - my favorite kind of recipe!  Roasting fruit intensifies their flavor and is enhanced even more with my incredibly simple rosemary-infused vinaigrette.  This is one my favorite dishes from my cookbook Table for Two!  It can be served as an entree for lunch or dinner for two, or shared as a salad course for a larger group (I love double-duty recipes!).  A friend recently served the warm fruit with vanilla bean ice cream and said it was a huge hit - who knew?!

Series 5, Episode 3: Roasted Fruit Salad with Rosemary Vinaigrette


Roasted Fruit with Rosemary Vinaigrette

Ingredients (serves 2 as a main course, or 4 as a salad course)

Components

  • French Feta – 5 ounces, crumbled

  • Spring Mix Greens – 3 ounces

  • Pecans – ¾ cup, whole halves

Rosemary Vinaigrette

  • Olive Oil – ¼ cup

  • Honey – ¼ cup

  • Rosemary – 1 sprig, fresh, about 4 inches

  • Whole Black Peppercorns – ¾ teaspoon

  • Balsamic Vinegar – 1 tablespoon

Roasted Fruit

  • Green Grapes – 1 cup, seedless

  • Red Grapes – 1 cup, seedless

  • Black Plums – 2, cut into quarters, pit removed

  • Peaches – 2, cut into sixths, pit removed

  • Olive Oil – 1 tablespoon

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

Directions

Rosemary Vinaigrette

  1. In a small sauce pan set over medium heat, add the olive oil, honey, rosemary, and black peppercorns.

  2. Bring to a simmer, then remove from the heat, cover, and allow to sit for 20 minutes.

  3. Next, place a fine mesh sieve over a medium bowl. Strain the warm mixture, making sure to reserve the peppercorns and rosemary in the sieve.

  4. Lastly, whisk in the balsamic vinegar until full incorporated. Set aside.

Roasted Fruit

  1. Start by pre-heating the oven to 450 degrees F.

  2. Place all of the fruit onto a half sheet pan. Toss with olive oil, salt, and pepper.

  3. Roast for 10-12 minutes, until the fruit just begins to release their juices. During the last 3 minutes, add the pecan halves to the fruit to toast.

Assembly

  1. Arrange the greens onto a platter or a serving bowl. Evenly distribute the warm fruit, pecans, and crumbled Feta. Drizzle with vinaigrette.

  2. Serve warm.

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